Type what you have

Ingredients

• ✓ butter
• radish
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Heat butter in a skillet over low heat; arrange radishes, cut-side down, in the melted butter. Season with salt and black pepper. Cook, stirring occasionally, until radishes are browned and softened, about 10 minutes.

By jennifer263

Ingredients

• ✓ butter
• white bread
• margarine
• candy sprinkle

Instructions

1. 1 Spread margarine onto slices of bread. Cover with sprinkles. Cut into triangles to serve.

By MERMAIDINOZ

Ingredients

• ✓ butter
• self-rising flour
• salt
• milk
• water

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Grease a baking sheet.
2. 2 Stir flour and salt together in a large bowl. Rub in butter until mixture resembles coarse crumbs. Make a well in the center; pour in milk and water, then stir until dough comes together.
3. 3 Turn dough out onto a lightly floured surface and form into an 8-inch-diameter round loaf. Place loaf onto the prepared pan; cut a cross in the top using a sharp knife.
4. 4 Bake in the preheated oven for 25 minutes; lower the temperature to 350 degrees F (175 degrees C) and continue to bake for an additional 5 to 10 minutes. The loaf should be golden brown and the bottom should sound hollow when tapped.

By Warren Lower

Ingredients

• ✓ butter
• olive oil cooking spray
• matzo board
• brown sugar
• chocolate chip

Instructions

1. 1 Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Line a baking sheet with aluminum foil and spray with cooking spray; arrange matzo boards to fit in a single layer, breaking if necessary.
3. 3 Combine butter and brown sugar together in a saucepan over medium heat; bring to a boil, stirring constantly, then boil for about 3 minutes.
4. 4 Pour butter mixture evenly over matzo on the prepared baking sheet. Transfer baking sheet into the preheated oven and immediately reduce heat to 350 degrees F (175 degrees C); bake for 10 minutes. Reduce heat to 325 degrees F (165 degrees C) if the matzo are smoking too much.
5. 5 Remove baking sheet from oven and sprinkle matzo with chocolate chips. Let stand to melt chocolate, about 5 minutes.
6. 6 Spread melted chocolate over matzo; place in refrigerator until chilled and set. Break into pieces when cooled.

By Sush Maven

Ingredients

• ✓ butter
• matzo
• brown sugar
• semisweet chocolate chip
• pecan

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Line baking sheets with aluminum foil; pinch edges into a lip to contain drips. Grease foil well with butter.
2. 2 Place matzos onto the prepared baking sheets, breaking in half if needed.
3. 3 Melt 1 cup butter with brown sugar in a saucepan over medium heat; bring to a boil, then reduce heat. Simmer until thickened, about 5 minutes. Ladle hot brown sugar mixture over matzos, spreading mixture with a rubber spatula to cover.
4. 4 Bake in the preheated oven until sugar mixture is bubbling and thick, about 20 minutes. Cool until toffee coating is firm, about 15 minutes.
5. 5 Place semisweet chocolate chips into a microwave-safe bowl. Microwave on low until just melted (do not let the chocolate overheat or scorch). Spread melted chocolate over toffee-coated matzos; sprinkle chopped pecans on top.
6. 6 Place baking sheets in the refrigerator until coated matzos are cold, about 30 minutes. Break matzos into pieces. Store in an airtight container or resealable plastic bags in the refrigerator or freezer.

By BabkaGal

Ingredients

• ✓ butter
• dark chocolate chip
• maple syrup
• miniature marshmallow
• almond
• cocoa powder

Instructions

1. 1 Place dark chocolate chips, butter, and maple syrup in a heat-safe bowl set over a saucepan with about 1 inch hot water over lowest heat setting until melted; do not stir.
2. 2 Meanwhile, line an 8x8-inch baking pan with plastic wrap.
3. 3 Slowly stir melted chocolate mixture with a spatula until shiny and smooth. Off heat, stir in marshmallows and almonds until combined.
4. 4 Quickly transfer mixture to the prepared pan until evenly distributed. Do not smooth or press down the top; try to preserve a rough texture. Cool to room temperature, about 30 minutes. Wrap in plastic wrap. Refrigerate until firm and well chilled, about 2 hours.
5. 5 Sift cocoa over top. Cut into 16 squares.

By John Mitzewich

Ingredients

• ✓ butter
• white sugar
• vanilla extract
• all-purpose flour
• salt
• sprinkle

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Line an 8-inch square baking pan with plastic wrap (or cut parchment to fit) leaving a 1-inch overhang.
2. 2 Beat together butter, sugar, and vanilla extract in a bowl with an electric mixer on medium speed until creamy, scraping bowl often. Reduce speed to low and mix in flour and salt until well combined. Stir in sprinkles.
3. 3 Knead mixture 4 to 5 times in the bowl until dough forms a ball. Pat dough evenly into the prepared pan. Use overhang to lift dough from pan. Cut dough into 1/2-inch squares. Gently place squares 1/2 inch apart onto an ungreased baking sheet.
4. 4 Bake until bottoms just begin to brown, about 15 minutes.

By K Lea

Ingredients

• ✓ butter
• self-rising flour
• white sugar
• baking powder
• salt
• pumpkin
• egg

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C).
2. 2 Rub butter into flour in a bowl using your fingers until evenly combined. Add sugar, baking powder, and salt to flour mixture; make a well in the center. Mix pumpkin and egg together in a separate bowl; pour into the well and mix until dough is well combined. Turn dough onto a floured work surface and cut into squares using a knife with flour on it. Arrange squares on a baking sheet.
3. 3 Bake in the preheated oven until lightly browned, 15 to 20 minutes.

By Krissy Rodgers

Ingredients

• ✓ butter
• cream cheese
• celery salt
• worcestershire sauce
• paprika
• radish
• green onion

Instructions

1. 1 Combine cream cheese, butter, celery salt, Worcestershire, and paprika together in a bowl; mix until smooth. Stir in radishes and green onions. Chill until flavors have blended, about 3 hours.

By lucylady

Ingredients

• ✓ butter
• egg noodle
• egg
• brown sugar
• salt
• pecan

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
2. 2 Preheat an oven to 325 degrees F (165 degrees C).
3. 3 Beat eggs in a large bowl. Beat in half of the melted butter, then stir in half of the brown sugar and a pinch of salt. Stir in the noodles, making sure the noodles are evenly coated. Spread the remaining butter on the bottom of a deep baking dish. Sprinkle the remaining brown sugar in the baking dish, patting the sugar up the sides. Spread pecans over the brown sugar. Pour noodle mixture over the sugar.
4. 4 Bake in the preheated oven until firm, about 1 hour and 15 minutes. Run a paring knife between the kugel and the edge of the baking dish. Hold the pan on its side and gently tap the sides of the pan against the counter to loosen it. Cover the baking dish with a large platter and invert it to tip the kugel out of the baking dish and onto the plate.

By ROYSAPER

Ingredients

• ✓ butter
• ✓ butter
• water
• milk
• egg
• salt
• vanilla extract
• all-purpose flour
• cottage cheese
• farmers cheese
• sour cream
• white sugar
• vanilla extract
• salt

Instructions

1. 1 Place the water, milk, eggs, melted butter, 1/2 teaspoon of salt, 1 teaspoon of vanilla extract, and flour in the container of a blender, and blend until the mixture forms a smooth batter, about 1 minute. Pour into a bowl, and refrigerate at least 1 hour.
2. 2 Clean the blender container, then add the cottage cheese, farmers cheese, sour cream, sugar, 1 teaspoon of vanilla extract, and 1 pinch of salt. Pulse the filling mixture a few times to combine, then blend until the filling is smooth, about 2 minutes.
3. 3 Melt 1 teaspoon of butter in an 8-inch skillet over medium heat until the foam disappears from the skillet. Pour about 2 tablespoons of batter into the heated skillet, and swirl the pan to coat the bottom completely. Cook until the crepe is opaque and set, 1 to 2 minutes, and set aside, uncooked side down, on a plate lined with wax paper. Repeat with the rest of the batter, buttering the pan every few crepes if needed.
4. 4 To fill, place a crepe in front of you on a work surface with the cooked side up, and place about 1 1/2 tablespoons of cheese filling about 1 1/2 inches from the top of the crepe. Fold the top edge of the crepe over the filling, and fold the two sides inward to completely enclose the cheese. Roll the crepe over to seal the filling in, making a compact filled roll.
5. 5 Melt 1 teaspoon of butter, or as needed, in a skillet over medium-low heat. Pan fry the blintzes on both sides until the filling is hot and brown spots appear on the crepe, 1 to 2 minutes per side.

By Ann Davis

Ingredients

• ✓ butter
• golden syrup
• baking soda
• coconut
• all-purpose flour
• sugar
• rolled oat

Instructions

1. 1 Boil butter or margarine and syrup together. Add soda. You should end up with a frothy mixture after soda is added. Stir in coconut, flour, sugar, and oats, and stir well. Press mixture lightly into a large baking tray.
2. 2 Bake at 350 degrees F (175 degrees C) for 15 minutes. Cool, and cut into bars.

By Kerry-Lee

Ingredients

• ✓ butter
• egg noodle
• egg
• sugar
• apple
• almond
• raisin
• cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
2. 2 Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, about 5 minutes; drain well. Place cooked noodles into a large bowl; toss with butter.
3. 3 Beat egg whites in a bowl with an electric mixer until stiff peaks form; set meringue aside. Whisk egg yolks together in a separate bowl until smooth, then stir in sugar until well combined.
4. 4 Pour egg yolk mixture over noodles; stir in apples, almonds, raisins, and cinnamon until evenly combined. Gently fold in meringue, trying to keep as much volume as possible. Transfer to the prepared baking dish.
5. 5 Bake in the preheated oven until kugel is browned and center is set, about 30 minutes.

By Kera Miller Donovan

Ingredients

• ✓ butter
• onion
• cabbage
• celery
• green bean
• ground sirloin
• chicken noodle soup mix
• soy sauce
• water

Instructions

1. 1 Melt butter in a large, heavy skillet over medium heat. Add onion and sauté until translucent, 5 to 7 minutes; do not brown. Stir in cabbage, celery, and beans. Add ground sirloin; cook and stir until meat is evenly browned and crumbly, 7 to 9 minutes.
2. 2 Add soup mix and soy sauce, then pour in just enough water to barely cover. Reduce the heat and simmer for 15 minutes.

By Kattjovi

Ingredients

• ✓ butter
• egg noodle
• egg
• milk
• sugar
• vanilla extract
• coconut

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
2. 2 Preheat an oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
3. 3 Beat the eggs, milk, sugar, and vanilla extract together in a bowl. Stir in the noodles. Pour the noodle mixture in the prepared baking pan. Pour the melted butter over the noodles, then top with the coconut.
4. 4 Bake in the preheated oven until the noodles are set and the coconut is golden brown, about 1 hour.

By Traveling_Is_Love

Ingredients

• ✓ butter
• cheese-filled blintz
• egg
• sour cream
• sugar
• salt
• vanilla extract
• orange juice

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Melt the butter in a 2-quart casserole, and place the frozen blintzes on top of the butter in a single layer. Mix the eggs, sour cream, sugar, salt, vanilla extract, and orange juice in a bowl until thoroughly combined, and pour the mixture over the blintzes.
3. 3 Bake in the preheated oven until the top is lightly browned, and a toothpick inserted into the center of the casserole comes out clean, about 45 minutes.

By Lisa Altmiller

Ingredients

• ✓ butter
• ✓ butter
• self-rising flour
• confectioners' sugar
• egg
• milk
• water
• golden syrup
• brown sugar
• lemon juice

Instructions

1. 1 In a medium bowl, stir together the flour and confectioners' sugar. Make a well in the center. Combine the melted butter, egg and milk; pour into the well. Use a knife to stir until just combined. Set the dumpling mixture aside.
2. 2 In a large saucepan, over medium-high heat, mix together the water, golden syrup, brown sugar and lemon juice until well blended. Add the remaining 1/4 cup of butter, and bring the mixture to a boil. Once the mixture is boiling, carefully drop heaping tablespoons of the dumpling mix into the sauce. Reduce heat to low, cover and cook for 10 minutes, or until the dumplings have risen and cooked through. Ladle syrup over the dumplings occasionally while cooking.

By Dan K

Ingredients

• ✓ butter
• white sugar
• egg
• vanilla extract
• whole wheat flour
• baking powder
• almond milk
• vanilla frosting
• blue food coloring

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line 6 muffin cups with paper liners.
2. 2 Beat butter and sugar together in a bowl using an electric mixer until creamy; beat in egg and vanilla extract. Stir flour and baking powder into creamed butter mixture until combined; stir and almond milk until batter is smooth. Spoon batter into the prepared muffin cups.
3. 3 Bake in the preheated oven until cupcakes are lightly browned, 20 to 25 minutes. Cool cupcakes completely, about 30 minutes.
4. 4 Mix 1/2 cup frosting and food coloring together in a bowl until color is even. Spoon the remaining 1/4 cup frosting into a small plastic bag and cut a small hole in the bottom corner.
5. 5 Frost the cooled cupcakes with blue frosting and then draw a star on top using the white frosting piping bag.

By Hsr

Ingredients

• ✓ butter
• vegetable oil
• water
• matzo sheet
• egg
• kosher salt
• kosher salt

Instructions

1. 1 Heat vegetable oil in a nonstick frying pan over low heat.
2. 2 Pour hot water into a bowl. Break matzo sheets into small chunks and soak in hot water, about 2 minutes.
3. 3 Whisk eggs and 1/8 teaspoon kosher salt in a separate bowl. Strain matzo and shake to remove excess water; stir matzo into egg mixture.
4. 4 Pour heated oil out of the frying pan; place 1/2 tablespoon butter into the hot pan.
5. 5 Pour matzo and egg mixture into hot butter; cover and cook until a pattie forms, about 10 minutes.
6. 6 Slide matzo pattie onto a plate.
7. 7 Place remaining 1/2 tablespoon butter into the hot pan.
8. 8 Place a second plate over matzo pattie and flip over, so the uncooked side is on the bottom.
9. 9 Slide matzo pattie into the pan with hot butter; cover and cook until the bottom is browned, about 8 minutes. Remove from heat and season with kosher salt.

By chopper

Ingredients

• ✓ butter
• white sugar
• walnut
• vanilla extract
• salt
• all-purpose flour
• white sugar
• cinnamon

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 In a large bowl, cream together the butter and 1/3 cup of sugar until smooth. Mix in the walnuts, vanilla, salt and flour until well blended. Shape tablespoonfuls of dough into crescent shapes. Place 1 inch apart on an ungreased baking sheet.
3. 3 Bake for 15 to 20 minutes in the preheated oven, until the bottoms begin to brown. In a small bowl, mix together the remaining 1/2 cup of sugar and cinnamon. Roll the cookies in the cinnamon sugar while still hot. Cool completely before storing in an airtight tin.

By Tasha

Ingredients

• ✓ butter
• white sugar
• brown sugar
• egg
• ginger
• salt
• self-rising flour
• crystallized ginger
• white sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
2. 2 Beat butter, 1/2 cup white sugar, and brown sugar in a large bowl with an electric mixer until creamy, 1 to 2 minutes. Beat in egg, ground ginger, and salt. Gradually add flour until cookie dough comes together, 1 to 2 minutes. Fold in chopped crystallized ginger.
3. 3 Place 2 tablespoons white sugar in a shallow dish. Shape dough into balls, and roll one side in sugar. Press onto prepared baking sheets.
4. 4 Bake in the preheated oven until golden brown, 10 to 15 minutes.

By ElaineDale

Ingredients

• ✓ butter
• egg
• milk
• white sugar
• cinnamon
• vanilla extract
• challah bread

Instructions

1. 1 Whisk eggs in a large bowl until fluffy, then add milk. Whisk in sugar, cinnamon, and vanilla until well combined. Transfer mixture to a shallow bowl.
2. 2 Working in batches, soak challah slices in egg mixture for 3 minutes per side.
3. 3 Melt butter in a large skillet over medium heat. Working in batches, cook challah slices in hot butter until browned, about 3 minutes. Flip and continue to cook until the other side is browned, about 2 more minutes. Add more butter to the skillet as needed.

By Joy

Ingredients

• ✓ butter
• matzo sheet
• milk
• egg
• cinnamon
• white sugar
• vanilla extract

Instructions

1. 1 Pass matzo sheets one at a time under cool running water briefly, then crumble into a large bowl. Stir in milk, eggs, cinnamon, sugar, and vanilla to form an evenly moist batter. Add more milk if batter is too dry.
2. 2 Heat butter in a large skillet over medium heat. Scoop a generous spoonful of batter into hot butter and flatten with the back of a spatula. Cook until golden brown, 3 to 5 minutes per side. Repeat with remaining batter.

By JanAtch

Ingredients

• ✓ butter
• cottage cheese
• all-purpose flour
• brown sugar
• pecan
• raisin
• cinnamon
• orange marmalade
• egg white
• water

Instructions

1. 1 Beat 1 cup butter and cottage cheese together in a bowl; gradually stir in flour. Dough will be sticky. Divide dough into thirds, roll into balls, wrap, and refrigerate, at least 2 hours.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
3. 3 Combine brown sugar, pecans, raisins, remaining ¼ cup butter, and cinnamon in a bowl. Set aside.
4. 4 Roll one dough ball into a 9-inch circle on a floured surface. Keep remaining dough refrigerated.
5. 5 Spread 1 tablespoon orange marmalade on dough circle; gently press ⅓ brown sugar mixture into dough. Cut circle into 16 wedges; roll each wedge tightly, starting with wide end. Place cookies, point-sides down, on the prepared baking sheet. Repeat with remaining dough, marmalade, and brown sugar mixture. Beat egg white with water in a small bowl; brush onto each cookie.
6. 6 Bake in the preheated oven until golden brown, 18 to 20 minutes.

By sandy z

Ingredients

• ✓ butter
• egg
• molasses
• heavy cream
• vanilla extract
• ground ginger
• ground cinnamon
• challah bread

Instructions

1. 1 Beat together the eggs, molasses, cream, vanilla, ginger, and cinnamon in a bowl until smooth. Dip the challah slices in the batter until coated on all sides.
2. 2 Melt half of the butter in a large skillet over medium heat. Place half of the challah slices into the pan, and cook until golden brown on each side, about 3 minutes per side. Repeat with remaining butter and challah slices.

By cdelpm2

Ingredients

• ✓ butter
• oat
• all-purpose flour
• sugar
• almond
• golden syrup
• water
• baking soda

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. 2 Combine oats, flour, sugar, and almonds in a large bowl; set aside.
3. 3 Melt butter in a small saucepan over medium heat. Off heat, stir in golden syrup, water, and baking soda. Stir butter mixture into flour mixture.
4. 4 Roll dough into walnut-size balls; place 2 inches apart on the prepared cookie sheets. Slightly flatten dough balls.
5. 5 Bake in the preheated oven until golden, 15 to 18 minutes. Transfer cookies to wire racks to cool.

By Allison Thomas

Ingredients

• ✓ butter
• oat
• sugar
• all-purpose flour
• coconut
• golden syrup
• water
• baking soda

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet or line with parchment paper.
2. 2 Mix together oats, sugar, flour, and coconut in a large bowl. Set aside.
3. 3 Melt together butter and golden syrup in a small saucepan over low heat. Combine boiling water and baking soda in a small bowl, then add to melted butter mixture. Pour over oat mixture; mix until well combined. Drop spoonfuls of dough 2 inches apart onto the prepared baking sheet.
4. 4 Bake in the preheated oven until edges are golden, 18 to 20 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.

By Sharon McAllister

Ingredients

• ✓ butter
• egg noodle
• cottage cheese
• sour cream
• white sugar
• raisin
• egg
• vanilla extract
• brown sugar
• cornflake

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Grease a 9x13-inch baking dish.
2. 2 Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 10 to 12 minutes. Drain and return to the pot.
3. 3 Mix butter with hot noodles. Stir in cottage cheese, sour cream, sugar, raisins, eggs, and vanilla. Transfer mixture to the prepared baking dish. Mix brown sugar and crushed cornflakes together and sprinkle over top.
4. 4 Bake in the preheated oven for 30 minutes.

By Sahara B

Ingredients

• ✓ butter
• all-purpose flour
• baking powder
• salt
• white sugar
• egg yolk
• vanilla extract
• orange juice

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease or line baking sheets. Sift flour, baking powder, and salt into a large bowl.
2. 2 Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla extract and orange juice. Gradually stir in flour mixture to form a dough.
3. 3 Roll out dough on a floured surface to a thickness of 1/4 inch. Cut dough into desired holiday shapes with cookie cutters, dipping the cutters into flour as needed so they don't stick to the dough; place them on the prepared baking sheets.
4. 4 Bake in the preheated oven until the edges are golden, 10 to 12 minutes. Allow cookies to cool briefly on the baking sheets before removing them to a wire rack to cool completely.

By DelightfulDines

Ingredients

• ✓ butter
• rolled oat
• coconut
• all-purpose flour
• white sugar
• baking powder
• water
• golden syrup

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two baking sheets.
2. 2 Combine oats, coconut, flour, and sugar in a large bowl. Dissolve baking powder in water in a bowl; stir in butter and golden syrup. Stir butter mixture into oat mixture until dough is well combined.
3. 3 Drop level tablespoons of dough onto prepared baking sheets about 2 inches apart. Flatten dough with a fork lightly coated with flour.
4. 4 Bake in the preheated oven until golden, about 15 minutes.

By Toni Huls